4 Servings 30 Minutes
1 tbsp Dijon Mustard
1 lb Pork Tenderloin (fat trimmed, patted dry)
2 tbsp Brown Rice Flour
1 tsp Sea Salt
1 tsp Ground Sage
2 tbsp Extra Virgin Olive Oil
6 cup Arugula
1 Cucumber (sliced
Preheat the oven to 400ºF (204ºC).
Spread the mustard over the pork tenderloin until evenly coated.
In a shallow bowl, combine the ﬂour, salt and sage. Press the pork tenderloin into the ﬂour mixture until completely covered.
Heat the oil in a large skillet over medium-high heat. Sear the pork tenderloin for about 2 to 3 minutes per side, or until golden brown.
Transfer the skillet to the oven and continue baking for 15 to 20 minutes.
Remove from the oven, cover with foil and let sit for 5 to 10 minutes before serving.
Slice the pork tenderloin. Serve with arugula and cucumber. Enjoy!
Nutrition per serving
Leftovers - Refrigerate in an airtight container up to three days.
No Brown Rice Flour - Use all-purpose ﬂour, white rice ﬂour, whole wheat ﬂour, breadcrumbs or crushed crackers.
No Extra Virgin Olive Oil - Use coconut oil, sunﬂower seed oil, avocado oil or grapeseed oil instead.
No Sage - Use dried oregano or basil instead.
More Flavor - Add your choice of spices to the ﬂour mixture. Use your favorite dressing on top.
Additional Toppings - Top with cherry tomatoes, olives, feta, or red onion.